When I was growing up my mom worked outside the home and so a lot of our dinners were made from convenience items. I want to say there is nothing wrong with that and a lot of my family’s meals now have some bottled & packaged items mixed in with the fresh. While I was growing up I was always in awe of a neighbor lady that cooked from scratch all the time. I remember thinking so of their stuff seemed strange, but on the occasion that I was invited to eat at their house I was always amazed. Having taken her example I try to be the mom who blesses her home with homemade whole wheat bread, granola, yummy casseroles, and the like. I am even trying my hand a lot of canning and preserving too.
Cooking from scratch takes more time usually, but it is healthier for you and much cheaper. Nowadays with all the great nutrition information out there foods cooked from scratch are having a comeback. It really is simple and cost effective to cook from scratch
If you are adding more cooked from scratch it is important to make sure your pantry is well-stocked with basic ingredients and spices. Make sure you have a supply of oats, sugar, wheat, rice, butter, sour cream, spaghetti sauce, cream cheese, peanut butter, taco sauce, pasta, chicken & ground beef, eggs, onions, potatoes, cheese, and a good variety of spices.
It’s funny because a few months ago I was talking to the daughter of the amazing cooked from scratch lady. She told me she was always jealous because we got to have store-bought macaroni and cheese, store-bought white bread, and other convenience foods. I guess we always think the grass is greener on the other side of the fence
I wanted to share with you today my favorite banana bread recipe. This is a tried and true recipe. Once you try this recipe it will be your favorite too!
1 1/4 cups sugar
1/2 cup butter, softened in microwave
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup – your choice – buttermilk or plain yogurt (my favorite is sour cream)
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts – (pecans, walnuts or almonds)
1. Heat oven to 350°F. Grease bottoms only of 2 loaf pans.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 1 hour to 1 1/4 hours depending on size of loaf pan.
I always use this method ~ until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove bread and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Freezes well.